Light Carrot Cake with Fluffy Cream Cheese Icing
Allergy Status: Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free Compatible, Vegan
We met some very interesting people at the Maker Faire last month, and someone asked about carrot cake. This has been on my list of things to do for a while. What you see here is my first time making carrot cake, and according to everyone that ate it, I did a great job.
After making this version, and chatting with someone about traditional cake, I decided to go online and scope out what traditional carrot cake is really all about. There are versions with raisins, currants, pineapple, and more. The Papa and I talked about it, and he really loved the original version, but being me, I needed to experiment a little bit. In the end, he enjoyed my original creation when compared to new ideas from the pesky internet.
05/17 Update: As some of you may know, we have a top 8 allergy free bakery here in the SF Bay Area. This is not the recipe that we use in the bakery, for those of you that may wonder why they taste different.
Have you heard about aquafaba? Yes, I’m still on carrot cake, don’t worry. Another lady at the Maker Faire told us about it, and I’ve been wanting to try it out now since she emailed me the info. Rather than buy the product online, I purchased organic chick peas at the store, drained the liquid, and called it homemade aquafaba 🙂
What has that got to do with anything? Well, it’s fake egg white! Yup. Can’t have eggs? You HAVE to try this. It whips up like crazy cool like egg whites do. I’ll have to do a full write up on my discovery. Well, I have that on my list of things to do because I accidentally made macarons. Yes, another story for another day.
Carrot cake. So the first time I made it, I decided to start with a fake egg white whip base, thinking I would get a super fluffy cake. Turns out I did. But here’s where things get interesting. I tried it again without the fluff, and we had the same results. We thought I got to the fluffiness via the aquafaba, but turns out I didn’t. Or at least, it wasn’t the main cause.
To top it all off, haha, the icing. I’m told that it’s light, fluffy, creamy, melts in your mouth delicious. Overall, The Papa tells me that it reminds him of something that he tried somewhere, so he could have a point of reference. He really feels that this recipe is up there with all of the pros, and better than some of the commercial options available. So, here it is. Carrot Cake. And pictures too.
Remember, for soy free, use an appropriate butter such as Earth Balance Soy Free Sticks. For Nut Free, use any milk of your choosing.
1/4 cup Arrowroot
1/4 cup Potato Starch
1/2 cup Sorghum Flour
1/4 cup White Rice Flour
3 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp salt
1 cup Organic Sugar
1/8 tsp Guar Gum
4 tsp Follow Your Heart Vegan Egg Replacer (this is soy free)
4 tsp Organic Ground Cinnamon
1/2 tsp Organic Ground Nutmeg
Pinch Organic Ground Cloves
1/2 cup Organic Unsweetened Milk of Choice + 2 tsp Organic Raw Unfiltered Apple Cider Vinegar
1/4 cup Organic Unsweetened Milk of Choice
1/2 cup Organic Extra Virgin Olive Oil
1 TBSP Organic Vanilla Extract
2 cups Organic Shredded Carrots, not packed, approximately 5.5 ounces
Optional: 1/3 cup Organic Unsweetened Raisins
Start by combining the 1/2 cup of milk and apple cider vinegar. Set aside. This is a dairy free buttermilk replacement. Next, mix all of the dry ingredients together in a stand mixer with a wire whisk attachment. Finally, add in the liquids and carrots, and mix again until everything is well incorporated. Be sure to stop the mixer after a short bit to scrape down the edges and bottom of the bowl, and mix again.
Bake as mini cupcakes at 350 for 21 minutes.
Fluffy Cream Cheese Icing
4 ounces Dairy Free Cream Cheese (room temperature/soft)
1 stick Dairy Free Butter, room temp./soft but not melted
4 cups Organic Powdered Sugar
2 tsp Organic Vanilla Extract
3 TBSP Organic Unsweetened Milk of choice
Put your cream cheese and butter into your stand mixer with a paddle attachment. Whip the cream cheese and butter together until most of the lumps are gone. I don’t suggest doing this particular mix by hand, as the cream cheese is a bit lumpy. Once smooth, scrape the edges of the bowl, add the sugar, and vanilla. Mix on low speed, and slowly add in the milk. Once everything is in, increase the speed. Whip together for at least another 30 seconds to allow everything to come together.
Place icing into a disposable icing bag with a tip of your choice (or no tip at all) and decorate your cupcakes once they have cooled.
Bring on the pictures!